Tarte tatin

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In a hob and oven safe 12-inch pan, cook the cinnamon, butter and sugar for 5 minutes over low heat, stirring until the mixture caramelizes into a light brown colour. Place the apple into this mixture, arranging into two layers. Cover and cook gently for about 25 minutes until the apple is just soft. Uncover and cook for a further 30 minutes, or until the apple is very soft and the juice has become very thick and sticky. Place the thawed pastry sheet over the pan, covering the apple completely. Bake in a preheated oven at 200°C (400°F) for 30-40 minutes until crust is golden and fluffy. Remove from oven and allow to cool in the pan for 5 minutes. Using oven gloves, carefully invert the tart onto a large serving plate. Serve warm.

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